http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2442402-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2010-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2442402-C1 |
| titleOfInvention | Bakery product preparation method |
| abstract | FIELD: bread production. ^ SUBSTANCE: light dough piece is prepared. It contains fancy white wheat flour, compressed bakery yeast, holy thistle seeds oil, sugar, salt, vanilla, and water. Dough for darker piece contains flavored wheat of yacon as an additional component. Then dough is proofed and alternately panned. Before baking the product is worked by twisting light and dark dough pieces. Then it is proofed again and baked. ^ EFFECT: method allows producing bakery goods characterized by specific organoleptical properties, the improved chewy texture and coffee flavor while the recipe does not include coffee. ^ 1 dwg |
| priorityDate | 2010-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.